Prepare cornbread mix according to package directions, adding the green chilies.
Cool after baked. Crumble one half of the cornbread into large bowl. (use a
glass trifle bowl so you can see the layers of the salad. Layer the remaining
ingredients in the following order: 1 can beans, 1 cup salad dressing, 1/2 of
the chopped red bell pepper, 1 can corn, 1 chopped tomato, 1/2 can bacon bits,
1/2 of the cheese, 1/2 of the green onions. I also used 1 can of black olives
sliced and added 1/2 here. Repeat layers in same order, beginning with crumbled
cornbread and ending with olives. Cover and refrigerate 2 hrs.

This got rave reviews. I added about 3 mashed chipotle peppers to the ranch
dressing. Everyone at the party wanted the recipe. There was also some
excellent, fresh, homemade salsa there that several people put on top of the
salad.